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June 28, 2013

GARLIC PICKLE | PICKLE RECIPES

I love garlic pickle & onion pickle a lot. Yesterday I told my MIL to prepare this pickle for me. She made it instantly. Its very easy to do. I stood nearby and noted down all the ingredients with measurements. Hope i’ll try this on my own very soon. We made in very less quantity (1/2 cup) and i finished all the pickle in one go...Now u know how much i loved this pickle & how tasty it was . It was tasting great for curd rice & roti..Thank u Aunty ( this is how i call my MIL) .. As my MIL says , next to red chilli powder ,3 ingredients are most important for any pickle .They are fenugreek seeds , turmeric powder & hing (ie . vendhayam , manjal , perungayam in tamil).. These 3 ingredients are responsible for taste & flavour of the pickle.Other than these , some pickles may need tamarind paste too..So beginners , making pickle is really an easy job. Storage has also become easier because of refrigerator..So don’t panic and go ahead trying this easy pickle recipe.U’ll succeed . Don’t forget to go through the health benefits of garlic in kitchen clinic section.

Finally add the grated jaggery and methi seeds powder. Mix well till jaggery melts.Allow it to boil for few minutes.

U’ll get a thick paste. Switch off the flame and temper the above said ingredients..Mix well and serve with curd rice !!

KITCHEN CLINIC

Nature has gifted us lots of things to keep our self healthy. One of those gifts is Garlic. There are lots of saying & proverbs about Garlic which reflects its importance & quality such as Garlic is as good as 10 mothers & Garlic a day keep sickness at bay. Moreover, it is regarded as a miracle by naturopaths & herbalists. Various researches have proved it that Garlic is good for health and is beneficial in curing various health problems.The garlic clove contains various nutrients as water soluble nutrients include vitamins, enzymes, amino acids and natural sugars & oil soluble nutrients includes sulphur compounds originating from an amino acid named alliin which is converted to a pungent compound called allicin which has natural antibiotic properties. Presence of sulphur in garlic is the cause of its pungent smell. However, the quality of Garlic cannot be over hidden due to this smell. In several scientific studies it has been found that:Garlic Medicinal Uses

Garlic acts as an antiseptic & helps in curing the wounds very quickly.

One of the health benefits of garlic is that it helps in fighting against various infection & acts against inflammation and infection, including colds, coughs by adding a freshly cut raw clove to food three times a day or take kyolic garlic capsules but raw is always best.

In certain studies in China it has been shown that it contains chemicals that prevent cancer. They suggest that eating garlic on regular basis provides some protection against cancer.